BYU 37th Ward Recipe Swap

Applesauce

2009-06-17T15:51:00.000-07:00

What You'll Need
8 tart apples
8 sweet apples
1/2 cup apple juice
1/2 cup sugar
2 tablespoons melted butter
1 teaspoon cinnamon

What To Do
Place peeled and quartered apples in a crockpot with juice, sugar, butter, and cinnamon
Cook on high for 1 1/2 to 2 hours until apples break apart
Stir or blend until desired consistency
Serve hot or cold

Taco Soup

2009-06-17T15:48:00.000-07:00

What You'll Need
1 pound browned hamburger meat
1 package taco seasoning
1 can chili beans
1 chopped onion
1 8 ounce can tomato sauce
1 8 ounce can water
1 can tomatoes
1 can kidney beans
1 can corn

What To Do
Combine all ingredients in a crockpot
Cook on low for 8 hours
Serve with corn chips, sour cream, cheese, and olives

Shredded Jalepeno Beef

2009-06-17T15:42:00.000-07:00

What You'll Need
4 pound rump roast
garlic salt
salt
pepper
1/2 cup jalepenos
1/2 cup jalepeno juice
3 bay leaves
any additional spices (oregano, paprika, etc.)

What To Do
Sprinkle garlic salt, salt, and pepper on the roast
Add additional ingredients (try not to wash off the salt when pouring on the jalepeno juice)
Cook for 24 hours on low OR 12 hours on high
Remove bay leaves
Remove fat from roast
Shred meat

*Serve on buns or tortillas. BBQ sauce tastes great! If the meat seems dry, add water.

-Emily Hope

Shredded Cafe Rio Pork (Pork Barbacoa)

2009-06-01T11:21:00.000-07:00

What You'll Need
1 1/2 lbs pork (or chicken breasts)

8 oz bottle of chunky salsa (use blender so chunks are gone)

1/2 can coke

1 cup brown sugar

What to Do
Place pork in crock pot and fill it 1/2 way up the pork with water
Cook on high for 5 hours
Drain off water
Cut pork in thirds
Mix together sauce ingredients and put on top of pork
Cook an additional 3 hours on high
Shred pork with forks
Leave it on low until ready to serve

***If using chicken, cook chicken in crock pot in just water on low for around 6 hours
Drain water, put sauce over chicken, and cook for an additional 30 minutes to 1 hour
Shred chicken with forks at end.

-Jen Bowen

Fruit Salad

2009-05-16T20:27:00.000-07:00

This is a great way to eat a good variety of fruit, in or out of season, because the sauce makes it all taste great!

What You'll Need
Sauce:
1 c cold water (or pineapple juice)
2 tbs corn starch
1 tbs butter
1 lemon
1 c sugar

What To Do
Combine the corn starch and water in a small sauce pan and cook until very thick
Add the remaining ingredients and cook slightly (until butter and sugar are dissolved)
Cool completely
Pour over fruit

Please Note
This recipe makes a VERY LARGE fruit salad. To use all of the sauce you probably want 10-12 cups of sliced and diced fruits. You want it to be bite-sized so that a few pieces fit on a spoon and you can mix up all the fruit flavors. I usually just make half of a recipe. The sauce keeps OK for a couple of days, so you can have it a few times.

It is especially good with some watermelon as a main base, but that isn't necessary. I usually use watermelon, a can of pineapple, an apple, a banana, grapes (cut in half), and a handful of strawberries. You can mix and match whatever fruits you want! Canned or not. Other good ones are oranges, pears, peaches, plums, cantelope...you get the picture. Whatever's cheap and in season! Or canned fruit works great too and is usually easier.

-Lisa Argyle

Arroz con Leche

2009-05-16T20:23:00.000-07:00

This is a Cuban-style rice pudding good on a hot day!

What You'll Need
2 1/4 c water
1 1/2 c rice
2 tbls lime juice
1/3 c water
2 tsp cinnamon
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 tbls vanilla extract
1/4 tsp salt

What To Do
Bring the water, rice, and lime juice to a boil
Cover and simmer on low for 20 minutes or until rice is tender
Gradually stir is the milks, water, cinnamon, vanilla, and salt
Continue to stir until mixture thickens, about 7-10 minutes
If the pudding is still to watery, turn up the heat to medium-low and stir continuously until it reaches the desired consistency
Remove from heat and store in a refrigerator until ready to serve

-Kelsey Ross